Veggie Frittata Muffins

Ingredients:

• 2 large eggs

• 1/4 cup milk (dairy or plant-based)

• 1/4 cup diced capsicum

• 1/4 cup chopped spinach

• 2 tablespoons grated cheese

• 1/4 teaspoon dried herbs (optional)

• A pinch of salt and pepper

• Cooking spray or oil (for greasing)

Steps:

1. Preheat the oven to 180°C and grease a muffin tin with cooking spray or oil.

2. In a bowl, whisk together the eggs and milk until well combined.

3. Stir in the capsicum, spinach, cheese, dried herbs, salt, and pepper.

4. Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.

5. Bake for 15-20 minutes, or until the frittatas are set and lightly golden on top.

6. Allow to cool slightly before removing from the tin. Serve warm or cold.

Why we love it: These mini frittatas are a convenient, protein-packed breakfast or snack. They’re perfect for meal prep and easy to customise with your favourite veggies and cheese.

Serves: 1 serve (makes 2 muffins).